Century Egg and Pork Congee, Dim Sum-style (皮蛋瘦肉粥) - How to Cook with Century Egg

century egg and pork kanji this creamy rice porridge is a Cantonese dim sum classic and one of the easier kanji is twit pop now you might have heard about century egg from like one of those bizarre food shock videos but don't be intimidated it's a great ingredient century egg I know it got a reputation but what is this is a mac marinated and I can make sure for a few months and now you have this rich and creamy and delicious ingredient and you can just eat it directly through of course the most important thing in a congee is how you handle the rice this is a half cup gently rinsed jasmine rice and to that we're adding a teaspoon of oil and a half teaspoon of salt this is to help the rice break up better while cooking which will make for a creamier congee so just leave that to marinate for 20 minutes the kind of meat that we're using here is called xiangu or the pork hip bone this is a great cut for this because as a nice combination of lean and bone if you can't find this just use a couple bone-in pork chops instead we're blanching the pork in simmering water for three minutes just to lighten up the flavor a bit and get the so-called shine way out after three minutes just take it out rinse it thoroughly and set it aside now we can start the congee we're using the standard ratio of 20 parts water to one part rice so 10 cups boiling water and total here add in that blanch pork your marinade of rice and of course one whole century egg that century egg is gonna add a lot of richness to the dish which means unlike most great Cantonese con G's we don't have to work from a stock pace to make this tasty bring that up to a boil then down to a heavy simmer what we're looking for is a heavy enough simmer that the rice will gently circulate around the pot as the rice moves its going to repeatedly hit the side of the pot and break down the grain the amylopectin from the rice will then dissolve into the soup giving it the creamy consistency that we want so as a side note this is why those rice cooker prepare con G's are generally so damn disappointing the rice cookers heats far too low to circulate the rice resulting in nothing but a bunch of soggy rice and some sad-looking starch water so if you want a good kanji op for the stove now the kanji is real easy to overflow so a little trick is to elevate the lid by putting down two chopsticks and placing the lid on top this kanji is gonna cook for one hour stirring every 10 minutes or so this is what our country was looking like about a half hour in as you can see the soups getting thick and the rice is starting lose its structural integrity we're well on our way to a creamy congee here just be sure to remember to stir and another half hour later our congee is done now season that congee with 1/2 tbsp salt about a teaspoon of chicken bullion or msg and about 1/2 teaspoon of white pepper powder mix that in being real careful because this stuff's basically like rice lava at this point take out your pork and your century egg shred your pork and be sure to scrape out all that tender meat off the bone the century egg will just cut into little pieces toss that all back into the congee and pour into your serving bowl of choice to garnish we're slicing up a whole raw century egg into 8 pieces and laying it over the congee to make everything all pretty just sprinkle with some green onion and the congee is ready to serve this is a Roe simple dim sum classic I hope you'll give this a try check out the revelling in description box for detail recipe and subscribe for more Chinese cooking yes [Music]

Channel: Chinese Cooking Demystified

Views: 250,083

Keywords: century egg congee, century egg recipe, congee (dish), cantonese jok, century egg and pork congee, authentic cantonese recipe, authentic cantonese congee, century egg (food), how to cook century egg, authentic chinese century egg recipe, chinese cooking demystified, dim sum congee, dim sum (dish)

Id: 95GP6JoD3ek

Length: 4min 8sec (248 seconds)

Published: Tue Sep 26 2017